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Dill Salad Dressing (Salat-Krdutersoe German)


3 tablespoon Raspberry vinegar
Salt and pepper to taste
Pinch of sugar
6 tablespoon Oil
1/2 cup Vegetable broth, cooled
1 bundle Dill
1 bundle Chives
20 Chervil leaves, (if you can find it locally-otherwise omit)

Mix raspberry vinegar with salt, pepper and 1 good pinch sugar until dissolved. Add oil and cooled vegetable broth, whisk with electric mixer until creamy. Wash herbs, dry them well, and finely cut up. Mix in with marinade.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.